Patatas bravas with a fried egg

Patatas bravas with a fried egg

By
From
The Sunday Night Book
Serves
1
Photographer
Patricia Niven

Finding a few cooked potatoes in the fridge is such a joy because then you can fry them! So I figure a good Sunday night would involve fried leftover potatoes in my favourite Spanish-style tomato sauce with a little kick. ‘Topdrawer nosebag!’ as my dear friend and stalwart of the London restaurant scene Thomas Blythe would say.

Tinned cherry tomatoes are such a handy store-cupboard staple: they are supersweet and help to make this tomato sauce a versatile condiment that goes with multiple things, a bit like a lo-fiketchup. Even better, it will keep well in the fridge for a couple of weeks and you can add fresh herbs, if you like, or spice it up by adding some curry paste or grated ginger at the same time as the garlic.

Ingredients

Quantity Ingredient
100g cooked potatoes
11/2 tablespoons extra virgin olive oil
1 egg
sea salt

For the tomato sauce

Quantity Ingredient
2 tablespoons extra virgin olive oil
2 banana shallots, finely sliced
2 garlic cloves, crushed
generous pinch chilli powder
1 bay leaf
1 sprig oregano
or 1 teaspoon dried oregano
2 teaspoons honey
2 teaspoons sherry vinegar
400 g tin cherry tomatoes
3 1/2 tablespoons orange juice

Method

  1. To make the tomato sauce, heat the oil in a saucepan over a low heat. Add the shallots, along with a pinch of salt, and cook for about 7 minutes, stirring occasionally, until softened. Add the garlic, chilli, bay leaf and oregano and let the flavours get to know each other for a couple of minutes, stirring often so the onion doesn’t catch and brown. Add the honey, sherry vinegar and tomatoes, then rinse out the empty tomato tin with the orange juice and add that to the pan, too. Bring to the boil, then turn down to a simmer and leave to bubble for about 15 minutes or until the sauce has become quite thick and the flavour has intensified, stirring from time to time to prevent sticking. Fish out the bay leaf and oregano sprig, then season with salt to taste.
  2. When the tomato sauce is nearing readiness, cut the potatoes into 2 cm chunks – as rough as you like, then all the edges will get nice and crispy when fried. Heat the oil in a large frying pan over a medium heat until hot, then throw in the spuds and leave for a good few minutes to brown on the first side – it’s tempting to get in there and shake them all about, but crispiness comes to those who wait! Once the potatoes are looking nicely brown on the first side, shake them about, and from now on move them more regularly, keeping an eye on the heat, until they are nicely browned and crisp all over, then toss in some salt.
  3. Meanwhile, in another frying pan, fry an egg to your liking.
  4. To serve, pile the spuds onto a plate, top with the egg, sprinkling a pinch of salt on the yolk, then spoon over your rich tomato sauce.
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